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Roasted chicken with Brussel sprouts
Indulge in a delicious and nutritious feast with our roasted chicken thighs and Brussels sprouts recipe. Savory, tender chicken thighs paired with perfectly roasted Brussels sprouts create a mouthwatering combination that will tantalize your taste buds. With its low-carb, high-protein profile, this recipe is ideal for those seeking a healthy and satisfying meal. Get ready to savor every bite and delight in a guilt-free dining experience!
Serve the roasted chicken thighs with a side of steamed cauliflower rice or a fresh green salad for a complete and well-rounded meal.
Sprinkle some freshly chopped herbs like parsley or basil over the dish for an extra burst of flavor.
Make a double batch and save the leftovers for quick and convenient meals throughout the week.
Consider adding a squeeze of additional lemon juice on top just before serving to enhance the citrusy flavors.
Remember to let the chicken rest for a few minutes after roasting to ensure juicy and tender meat.
4 bone-in, skin-on chicken thighs
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon
Preheat your oven to 400°F (200°C).
In a large bowl, combine the olive oil, minced garlic, dried thyme, salt, and black pepper. Mix well.
Add the chicken thighs to the bowl and toss them in the marinade until they are evenly coated. Let the chicken marinate for about 15 minutes.
Place the Brussels sprouts on a large baking sheet and drizzle them with a little olive oil. Season with salt and pepper to taste.
Arrange the marinated chicken thighs on top of the Brussels sprouts on the baking sheet.
Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the Brussels sprouts are tender. You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C) when the chicken is fully cooked.
Once the chicken is cooked, remove the baking sheet from the oven and squeeze fresh lemon juice over the chicken and Brussels sprouts.
Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute and keep the meat tender.
Serve the roasted chicken thighs with the Brussels sprouts on the side.
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